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- January 6, 2017
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Love cinnamon rolls and French macarons? MyCinnamon Roll Macarons combine the best of both worlds into one irresistible French cookie! These cinnamon-flavored macaron shells are filled with a salted cream cheese filling and there’s a surprise caramel center. Sprinkle the shells with additional cinnamon for even more cinnamon flavor! You’ll go head-over-heels for this fun and unique macaron recipe!
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Watch my YouTube video for all the sweet details.Want to receive new recipe emails in your inbox? Make sure to subscribe to myYouTube channeland turn on notifications!
The Best Cinnamon Macarons!
You can also try adding a drizzle of home-made caramel sauce over the top when you’re serving these to make them look more festive!These little treats are perfect in the morning with a cup of coffee; plus, they taste like breakfast, too, so it’s an added bonus! My inspiration behind this cookie recipe is my famous ‘Cinnamon Rolls Recipe’ – simply the best cinnamon rolls ever!
Tips for Macaron Success!
Many bakers dread making French macarons because these little cookies can be a little finicky, but set that fear aside! I’ll walk you through the steps with my precise instructions and video tutorial so you can make these cinnamon roll macarons at home. And don’t get disappointed if your first attempt doesn’t work well. My first three attempts at making macarons failed horribly! But practice makes perfect! Here are a few crucial tips for making these French cookies:
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those macarons to REST before baking! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- I recommend keeping these refrigerated for at least two days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least an hour before enjoying to allow the cookies to thaw and come up to room temperature.
More Recipes!
Looking for more French macaron recipes? I have so many incredible and unique flavor combinations!
- Cinnamon Roll Cake – epic cinnamon cake inspired by my favorite breakfast! With cinnamon cake layers, dulce de leche and cream cheese frosting!
- Caramel Coffee Macarons – my personal favorite, with coffee cookies filled with salted caramel frosting!
- Try my‘Blueberry Cheesecake Macarons’next, with graham cracker crumbs and blueberry filling!
- And if you love caramel, you’re going to love these ‘Almond Roca Macarons’ made with the popular candy!
- Tiramisu Macarons – almond and coffee flavored macarons with a creamy filling!
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Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This set of jumbocake decorating tips includes a simple round tip and star tips for filling.
- Get a set ofdisposable pastry bags – no more washing any bags!
- You can use parchment paper or thesesilicone mats for baking.
- I love my classicKitchenAid stand mixer – a must for every kitchen!
- And thiskitchen scaleis a must for making perfect macarons!
5 from 1 vote
Cinnamon Roll Macarons Recipe (video)
1 hour hr 30 minutes mins prep + 18 minutes mins cook
20 servings
Delicious cinnamon roll flavored French macarons, with cinnamon macaron shells, cream cheese filling and caramel.
IngredientsUS Customary - Metric
US Customary - Metric
120 g almond flour
200 g confectioner's sugar
100 g egg whites, about 3 large eggs
50 g white granulated sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
For Filling:
1/2 cup cream cheese
1/2 cup butter
1/2 teaspoon vanilla extract
1 tablespoon heavy cream or milk
pinch of salt
2 cups confectioner's sugar
1/4 cup caramel sauce
Instructions
Over a large mixing bowl, sift together the dry ingredients: almond flour, confectioner's sugar, cinnamon and nutmeg; set aside. Add the egg whites and granulated sugar into a mixer bowl and whisk on high speed just until stiff peaks form. Add the formed meringue to the dry ingredients. Using a large spatula, fold and mix the dry ingredients with the meringue, folding until the mixture reaches a flowing stage and settles back down on itself within 15 seconds.
Transfer the macaron batter into a pastry bag tipped with a large round tip. Line 2 large baking sheets with parchment paper and pipe even sized dollops of the batter onto the paper, spacing an inch apart. Once all cookies are piped, tap the pan against a hard surface to level the cookies and release any trapped air bubbles. Sprinkle the tops of the cookies with more ground cinnamon. Allow the cookies to stand at room temperature for 1 hour, allowing a thin shell to form on the outside.
Preheat oven to 320-325F. If you know your oven bakes at a higher temperature, set at 320F. Bake the cookies for 16-18 minutes, just until the edges are set. When cookies are baked properly, they will peel right off the parchment paper. Allow the cookies to cool on the paper for 5 minutes before transferring to a cooling rack to cool completely. Pair the cookies up according to size.
Prepare the cream cheese filling. Combine softened cream cheese with softened butter; beat until light and fluffy. Add the cream, vanilla and salt and mix again. Add the confectioner's sugar last and beat again until the filling is fluffy. Transfer the filling to a pastry bag and pipe onto the cookie shells.
Add a drop of caramel sauce in the center of each cookie, then top with the second half. Set the cinnamon roll macarons into an airtight container and into the refrigerator for at least 1 to 2 days. When ready to enjoy, bring them up to room temperature.
Nutrition
Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 78mg | Potassium: 21mg | Fiber: 1g | Sugar: 24g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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Course:
- Dessert
Cuisine:
- French
- Italian/French
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22 comments
- Maria
Tatyana, u menea oni ne poluceaiutsea-treskaiutsea, meneaiut tsvet sverhu, ne othodeat ot protivnea i vnutri ostaiutsea sirovatimi. Ea vse delaiu strogo po vashemu retseptu. Problem s testom net. U menea gazovaia duhovka. Imenno pri vipecike voznikaet problema. Cito delati? Oceni hociu naucitisea ih delati!!!!
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- tatyanaseverydayfood
Hi! I’ve had that happen multiple times to me, too when I first started making these. Here are a few tips: make sure to flatten the meringue and get the batter to the right consistency to avoid cracking. Allow them to set for 1 hour, sometimes more if you live in a humid climate. Sounds like your oven might be too hot also. Try turning the temperature down about 10 degrees and bake for longer. If they are sticking to the parchment paper, they are still raw. Every oven bakes differently so adjusting the temperature can make a big difference! Hope that helps! 🙂
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- Weets
HI!! tried these and they were delicious! but they didn’t look anything like how yours turned out 🙁 it was flat, looked more like a biscuit and there was no feet. HELP!! :O
- Reply
- tatyanaseverydayfood
Hi! Sorry your macarons didn’t turn out! Typically, if they don’t develop feet, that means the batter had too much moisture, or they didn’t sit for long enough. Especially if you live in a humid climate, they will need to rest for longer for the shell to develop
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- Ashley
Hi, I’m just wondering if coconut flour would be an appropriate substitution for the almond flour, or if it HAS to be almond? I already have coconut on hand. Thanks!
- Reply
- tatyanaseverydayfood
I’ve tried making macarons with coconut flour but unsuccesfully! I always use almond flour…
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- Rachel
Hi, just wanted to say that I made these and they turned out perfectly! Where do you find 1/5 measuring cups though? I just had to estimate that measurement using a 1/4 cup. Thanks for the awesome recipe! I will be making these again!
- Reply
- tatyanaseverydayfood
Hi! So glad you enjoyed this recipe! I always use a scale for my macarons and that’s the direct conversion from cups to grams…
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- Amina
Hey Tatyana!
I tried these yesterday. I baked the first tray as you said on 160°C (i think i converted it well), but they turned out golden brown ? the second tray i baked 8min on 150, and the other 8 on 140 and they turned out great! But some of them were slightly hollow ? (but they taste great ?)
My frosting was also a bit watery, and i did everything like you in the video.
Hoping for some advices to improve myself, since they’re so delicious and i want to make them again ?- Reply
- tatyanaseverydayfood
Hi I’m sorry about that! Hope you still enjoyed the recipe. The proper conversion is 176C, which might be a bit high for your oven since they burned… Make sure you bake them in the center rack and allow the rolls to proof and double up in size before baking 🙂
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- Belinda
Can I substitute with almond or coconut milk instead?
- Reply
- tatyanaseverydayfood
Yes! Both of those options will work well, too!
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- Jackie
I made these today and they were amazing! I loved them! I followed the recipe exactly and had no issues at all. Thanks for the fantastic recipe!
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- tatyanaseverydayfood
Awesome!! 🙂 I’m so glad you enjoyed the recipe! 🙂
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- Bae
Thank you for an amazing recipe!! I have tried again and again to make macarons and this is the FIRST time they have ever worked! I can’t wait to try your other recipes!
- Reply
- tatyanaseverydayfood
Awesome!!! 🙂 So glad you enjoyed the recipe! 🙂
- Reply
- Emily
Hey there!
I just tried making these and they taste amazing!
However my macarons always tend to come out
hollow. They always form feet, and never crack on top or spread, so I’m just not sure what could be causing them to be hollow. Any advice?- Reply
- tatyanaseverydayfood
Hi Emily! These are a great choice! I have that problem sometimes, too! The one thing I’ve read online about fixing the issue is increasing the oven temperature by 5 to 10 degrees. It’s supposed to help the inside bake and set before it gets the chance to fall. I haven’t tried this tip before but it should work! 🙂
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- Kristina
They taste great, but my filling is runny. Maybe I didn’t fluff up the butter and cream cheese properly before adding everything else? Could that be it?
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- tatyanaseverydayfood
Try placing the frosting into the refrigerator for about an hour. It can become runny if the cheese and butter are too soft. Once it’s chilled, it will hold its shape much better! 🙂
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- Cheryl
How many Cinnamon Roll macarons does this recipe make?
- Reply
- tatyanaseverydayfood
Hi Cheryl! I usually get about 18 to 20 cookies from this recipe. Enjoy!
- Reply
